30mL Tanqueray London Dry gin
15mL Belsazar Dry Vermouth
30mL Blended Kensington Mango
15mL 1:1 ratio sugar syrup
1 Tbs of apple cider vinegar
90mL soda water
Dill to serve
Cut the flesh off a Kensington Mango and blend up into a puree.
Add your mango puree to a wine glass.
Add the remainder of your ingredients and fill your wine glass with ice. Give it a stir and garnish with a sprig of dill.
Credits: Krystal Hart, National Ambassador for World Class and Tanqueray.